Recipe information
Yield
Makes 4 Servings
Ingredients
1/2 cup fresh Italian parsley
2 2 x 1/2-inch strips orange peel (orange part only)
2 garlic cloves
2 small acorn or butternut squash, seeded, cut into 1-inch-wide slices
2 teaspoons olive oil
Preparation
Preheat oven to 400°F. Finely chop parsley, orange peel and garlic together. Arrange squash in 13 x 9 x 2-inch glass baking dish. Drizzle oil over squash. Sprinkle with parsley mixture, salt and pepper. Cover with foil. Bake squash until tender, about 45 minutes.
